Get ready to tantalize your taste buds with the most incredible chowder you'll ever experience! This Sweet Corn and Roasted Poblano Chowder isn't just another soup - it's a flavor explosion that will transport you to culinary heaven in just one spoonful. Imagine the perfect balance of creamy richness, sweet corn, and the subtle smoky heat of roasted poblano peppers, all coming together in a bowl of pure comfort. Whether you're a seasoned chef or a kitchen novice, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 roasted poblano peppers, chopped
- 4 cups corn (fresh or frozen)
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the chopped roasted poblano peppers and cook for another 2-3 minutes, allowing the flavors to meld together.
- Add the corn (fresh or frozen) to the pot, stirring well to combine with the onion, garlic, and poblano mixture.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, allowing the corn to soften and the flavors to develop.
- After simmering, use an immersion blender to blend the chowder until it reaches your desired consistency. If you prefer a chunkier chowder, blend only half of it and leave the rest intact.
- Stir in the heavy cream and mix well. Allow the chowder to heat through for an additional 5 minutes, but do not let it boil.
- Season the chowder with salt and pepper to taste. Adjust the seasoning according to your preference.
- Once ready, ladle the chowder into bowls and garnish with chopped cilantro for a fresh touch.
- Serve hot and enjoy your delicious Sweet Corn and Roasted Poblano Chowder!
Tips
- For the best flavor, use fresh corn when in season, but high-quality frozen corn works perfectly too.
- To roast poblano peppers, char them directly over a gas flame or under the broiler until the skin is blackened, then place in a sealed bag to steam. This makes peeling the skin easier.
- An immersion blender is ideal for this recipe, but if you don't have one, carefully transfer portions to a standard blender, blending in batches.
- Don't rush the simmering process - allowing the chowder to simmer slowly helps develop deeper, more complex flavors.
- For a lighter version, you can substitute half-and-half for heavy cream, though the texture will be slightly less rich.
- Fresh cilantro is key for garnish - it adds a bright, fresh note that complements the creamy chowder perfectly.
- This chowder tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 55mg
